Bouillabaisse

Ingredients

• 3 pounds fish
• 0.5 cup olive oil
• 1 dozen oysters, clams, or mussels
• 1.5 cup shrimps, crab or lobster meat
• 2 leeks, sliced
• 2 large tomatoes
• 1 cup canned pimiento, cut in small pieces
• 1 garlic clove, bruised
• 1 bay leaf
• Juice 1 lemon
• 2 cups fish stock or water
• 1 pinch saffron

Method

1. 1

   Cook carrot, onion, garlic and leeks in olive oil until golden brown.

2. 2

   Add fish cut in 3-inch squares, tomato, bay leaf and stock.

3. 3

   Simmer 20 minutes.

4. 4

   Add shell-fish, pimiento, and saffron to taste.

5. 5

   Season with salt, pepper, and lemon juice.

6. 6

   Put toast in deep dish, add bouillabaisse, and sprinkle with parsley.

7. 7

   Serve the fish from a separate serving dish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 69. The excerpt below is the record exactly as published.

BOUILLABAISSE 3 pounds fish 1 pinch saffron Y% cup olive oil Juice 1 lemon 1 dozen oysters, clams, or 1 bay leaf mussels 2 medium-sized onions, sliced 1% cup shrimps, crab or 1 carrot lobster meat 14 cup canned pimiento, cut in 2 leeks, sliced small pieces 2 large tomatoes or 1 cup 1 garlic clove, bruised canned (strained) 1 tablespoon minced parsley 2 cups fish stock or water

Cook this with the app: pantry check, scaling, and the assistant.